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New Braunfels Herald-Zeitung (Newspaper) - April 11, 1996, New Braunfels, Texas historic museums welcome Elderhostelers Elderhostelefe have ttijoyed the heritage culture history and foods of New Braunfels since last Sunday evening Sponsored by the Historic Museums Association the Elder hostel Program involves many volunteers that work hard to make the program interesting Guests are housed in the Faust Hotel The five day program includes tours of all the muse ums the historic Churches First Protestant Church and Sts Peter and Paul Catholic Church a picnic in Landa Park also a tour of Gruene and many restaurants to enjoy a vari ety of local cuisine Guests are here from Missouri Pennsylvania Col orado Iowa Louisiana Florida Texas New Mexico Alabama Minnesota California 2 and North Carolina The recipes I have chosen are some the visitors have enjoyed while here and others that are old family recipes updated to make them easier to prepare They are remembrances of their time spent in New Braunfels Guten Apetit and Enjoy Elderhostel Guests Were glad you came and say Aufwiedersehen Marie Offorman cup butter 3 tablespoons cornstarch 1 cup milk 8 slices Swiss Processed cheese pinch of salt caraway seed optional In top of double boiler melt the butter then add the cornstarch and mix well Add the milk cheese and salt Heat until cheese is melted Stir frequently Add caraway seeds if desired Cool and store in ajar in the refrigerator for several weeks Spread on bread or crackers when ready to serve Note Wallie Haas shared this recipe with us a modem version of Koch Kase Wallie has made this for the Conservation Society for many years Open faced Sausage Sandwiches Cut slices of white or pumpernickel bread in half Spread with butter and place slices of German hard smoked sausage on top If sausage is cut very thin use 2 layers of slices Put in plastic container with wax paper between layers Seal well and freeze unti and hour or two before serving Serve with dill pickles on the side 2 pkgs dry yeast 1 cups warm water 105 to 1 15 degrees 2 teaspoons salt cup molasses 1 tablespoon caraway seeds 1 tablespoon shortening use oil V 2 cups 100 whole rye flour 2 to 2 cups allpurpose flour 2 teaspoons cornmeal 1 egg white slightly beaten teaspoon caraway seeds In a large mixing bowl dissolve yeast in warm water Add salt molasses 1 tablespoon caraway seed and shortening mix well Blend the rye and allpurpose flour then gradually add to liquid mixture If necessary use hands to mix in the last of the flour to make a dough that is easy to handle Knead on a lightly floured surface for 5 to 8 min or until dough is elastic and not sticky Place dough in a greased bowl and cover with plastic wrap Let rise in a warm place until double in bulk about 1 to 1 hrs Punch dough down and place oh a lightly floured surface Divide dough into 2 equal pieces Shape each piece into a long narrow loaf Place in lightly greased and cornmeal dusted French bread pans or use regular size bread pans With a sharp knife make diagonal cuts across the top of each loaf Brush tops with egg white and sprinkle with teaspoon caraway seeds Do not cover loaves Let rise in a warm place about 30 min Bake in a 350 degree oven about 30 to 35 min Remove from pan at once and cool on a rack tyw Wraunfeb Conservation Society Potato Soup 2 qts water 2 med onions 5 Ibs potatoes peeled and diced 1 tablespoon salt cup diced celery Combine all ingredients in a large kettle and cook until tender Remove vegetables from liquid and run through blender food processor or sieve Save liquid Return pureed vegetables to liquid and add the following cup light cream 2 tablespoons butter salt and pepper to taste cup finely chopped parsley dill weed or ground dill seed to taste Reheat but do not boil Serve Soup may be frozen Freeze the 1st mixture and add the remaining ingredients when ready to heat and serve Broiled Bratwurst 1 Ibs fresh bratwurst water milk Put bratwurst in a large pot partially cover with hot water Heat to a simmer about 15 to 20 Drain sausge and dip in milk Place in broiler pan and broil under low to med heat on all sides until light brown or cook in a greased skillet on low heat until light brown turning as needed Serves 4 Sauerftraut 1 qt sauerkraut drained reserve juice 1 12 cup chopped onion 2 pieces of bacon cut in small pieces 1 small apple peeled cored and chopped 1 teaspoon or more brown sugar 2 bay leaves 6 cloves 8 to 10 juniper berries optional Left to right John Thompson from Sarasota FL Mary Anne Hollmlg Coordinator for the Elderhostel Program sponsored by the Historic Museums Johanna Schnulle from Port Rlchey Fl and Clyde Blackman Coordinator with Mary Anne pick up their German Torte cup white wine optional Showing the Museum of Handmade Furniture parlor to the visitors Is Sue Luttrell Docent on the left and next to her are Pat and Robert Wendt behind Pat from Elllsvllle MO Dutch Werner from Orange Beach AL Francis Vleth from Albuquerque NM Jane Thompson from Sarasota FL Llnnea Werner from Orange Beach AL Fry the bacon until almost crisp Remove from skillet and set aside Keep about 3 tablespoons of the bacon grease arid discard the remainder Saute the onions slowly about 5 add the sauerkraut apples brown sugar bay leaves cloves and juniper berries Simmer slowly until apples are tender Add the white wine as needed or use a little of the kraut juice Add the bacon pieces and simmer a few more min When ready to serve remove bay leaves cloves and juniper berries Makes 4 to 6 servings Mot German Potato To Jour Taste potatoes cooked sliced or cubed and kept warm dill pickles chopped onions finely chopped bacon cut in small pieces and fried crisp reserve bacon grease salt and pepper to taste vinegar sugar Use the amount of potatoes you will need about to of a large potato per serving and cook in a small amount of water until done then peel slice or cube and keep warm In the meantime while potatoes are cooking chop the pickles and onions Cut the bacon and fry Leave the bacon grease in the skillet and drain the small pieces on a paper towel until ready to use When the potatoes are ready add the pickles onion bacon salt and pepper to taste Pour some vinegar into the bacon grease and add some sugar to taste Stir and heat pour over the warm potato mixture Salad is also good cold Note If you add too much vinegar reduce acidity with a little water and flour vj tyufaden beef or veal cutlets cut thin but not tenderized ajjjowl per serving mustard salt and pepper 1 slice bacon per cutlet cut in small pieces chopped onion chopped fresh mushrooms optional chopped dill pickles chopped parsley oil for frying flour water Spread mustard on cutlets Season with salt and pepper Divide the bacon onion mushrooms pickles and parsley evenly on the cutlets Roll up and secure with toothpicks skewers or twine Put a little oil in a hot skillet and brown the rouladen on all sides Add some water and simmer about 1 hr or until meat is tender Add more water if necessary Remove rouladen and thicken gravy with flour and season to taste Remove the toothpicks skewers or twine before serving Enjoying the many Interesting collections In jf the furniture museum are ten to right In back and Dorothy Glenn from Highlands CO Marilyn OMara from Des Motnes IA j Maurice Pulllg from Lake Charles LA Carol Bretike John OMara from Des Molnes IA Seated left Nancy Pulllg from LakeCharles LA and Floreen Hagen from St Paul MM Spaetzle 1 egg per person 1 tablespoon lukewarm water pinch of salt flour to make a firm dough but not too stiff broth or water Beat the egg water and salt together Add enough flour to make a firm dough Let dough rest about 1 5 min Then put dough in a spaetzle press that has been dipped in water Press the spaetzle into boiling broth or boiling salted water A spaghetti cooker works well Cook about 1 to 2 min or until spaetzle rise to the top Lift spaetzle out of broth and put in another pot with melted butter Stir lightly to coat spaetzle Keep warm until ready to serve keeping on the lowest heat Serve with gravy or browned butter with browned bread crumbs If desired cook spaetzle in soup using 1 egg portion for 2 servings If a spaetzle machine or press is not available the dough can be dropped into the soup in small teaspoonfuls or roll the dough in small rolls and cut quickly and drop into the soup Spaetzle machines are available at gourmet cooking and kitchen equipment stores Marinated Green Beans 3 15 cans cut French style or whole green beans drained Marinade cup salad oil cup vinegar white or apple cider cup sugar teaspoon salt teaspoon white pepper cup white onion finely chopped 4 green onions finely chopped 3 tablespoons minced parsley fresh is best Mix the marinade ingredients in the blender and pour over the drained green beans Refrigerate until ready to serve Stir occasionally Make several days ahead if desired Easy Qerman fruit Torte 1 pkg yellow cake mix 1 8 pkg cream cheese softened cup powdered sugar 1 teaspoon almond extract 1 cup whipping cream whipped 1 can cherry pie filling mix chilled Docents of the Museum of Texas Handmade Furniture Barbara Beaman Gloria Hughes Jewell Hauboldt Marilyn Hatchett Noreen Sippet Sue Luttrell Montie Druebert and Mary Worsham Seated back row left to right Jackie Wersterfer Walter Sippel Carol Brletzke and seated left to right In the front are Doris Salge Natalie Hartman and Frances Marquis Museum Members of the Elderhostel Group toured the Museum of Texas Handmade Furniture Tuesday morning Left to right standing Jewell Hauboldt Museum Jim Adams from Webster Grove MO Noreen Sippel Lee Bennett from Marfa TX Norm Ellis from Wayne PA Lowell Fey from Boulder CO Seated left to right Dot Ellis from Wayne PA Betty Adams from Webster Grove MO and Fey from Boulder CO Prepare cake mix as directed on pkg and bake in 2 German torte or 1 flan pans that are well greased and dusted with fine bread crumbs or flour cut j vmins1 tltct tWwio tna them aferturnedjout of the ptans to hold the filling Bake the cake in a 350 degree oven about 20 to 25 mini cakes cool on racks prepare the topping Combine the softened cream powdered sugar and almond extract and mix until smooth Fold in the whipped 3 cream Spread half of topping on recessed part of each torte Refrigerate or freeze If frozen thaw about 30 min before spreading on pie filling mix and refrig erate until ready to serve Makes 20 servings For variety use other pie fillings Or use fresh fruits one kind or a mixture Wine Sauce cup sugar 1 tablespoon cornstarch cup water cup sweet wine or liqueur Combine sugar and cornstarch in a saucepan Stir in cold water Cook over low heat stirring constantly until sauce is clear Keep warm and add wine just before serving Heat but do not boil Serve hot with bread pudding pancakes or other desserts Wiofasses Coolqes 1 cup butter or margarine 2 cups sugar 2 cups molasses Combine and beat for 20 min Add 2 teaspoons baking powder 2 teaspoons cinnamon 2 tablespoons orange rind 1 teaspoon ground cloves teaspoon ginger teaspoon nutmeg pinch of soda and salt Mix well and gradually add 5 cups flour Add 2 cups coarsely chopped pecans Cool dough in refrigerator overnight Roll dough about thick on a floured board Bake on greased cookie sheets in a 350 degree oven about 8 to 10 min Do not overbake Remove from cookie sheets while warm and cool on racks Qerman Champagne Punch pkg frozen sliced peaches 2 liters white Rhine wine chilled 1 fifth bottle champagne chilled 3 liters gingerale chilled 1 pint fresh or frozen whole strawberries Combine the peaches and wine several hours before serving This improves the flavor but this step may be omitted if time is short or more than planned must be mixed Keep chilled When ready to serve pour the peach and wine mixture in the punch bowl add the champagne and gingerale Do not add ice Garnish with fresh or frozen strawberries Makes about 30 punch cup servings depending on size of cup Note To make a stronger punch add cup brandy to the wine mixture Appfe Cooler 2 12 cans frozen apple juice 2 teaspoons almond extract 1 liter gingerale chilled fresh mint Reconstitute apple juice as directed on the can Add the almond extract and chill mixture until ready to serve Add the gingerale and a generous amount of fresh mint Serve in pitcher or punch bowl Note Make a double batch of juice mixture and make an ice ring or cubes to put in punch to keep it cold and not diluted iES 3 1
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